Combine butter and water in a heat safe, 2 cup, measuring cup; stir until the butter is melted. Add sugar, molasses and stir to combine. Add the beaten egg and stir to combine.

Sift the flour, baking soda, ginger cloves and salt together into a bowl. Pour the liquid mixture into the flour mixture and stir until just combined.

Cut a circle from the parchment paper the size of the bottom of the 2.3 Quart Casserole. Preheat the casserole over medium-low heat for 2-3 minutes. Spray the casserole with cooking spray and place the parchment paper circle inside the bottom of the pan.

Pour the cake mixture into the prepared pan; place the pan back on medium-low heat and bake for 20-25 minutes. The cake is done when a toothpick is inserted in the center and comes out clean.

Remove the cake from the heat when the cake is done. Remove the lid and let the cake stand for 5 minutes to cool. After cooling, place a plate upside down over the casserole. Holding the plate and casserole together, flip the cake over. Remove the casserole and the parchment paper. Use a second plate and repeat the flip to turn the cake right side up. Let the cake cool for another 5 minutes.